Recipe by Ninna
This is an adopted recipe originally posted by MeanChef. I haven’t made this yet but I did have it saved in one of my cookbooks to try because passionfruit is very popular in Australia. I will never change the recipe from the way it was posted by MeanChef, if I make any alterations when I eventually make it, I will note them here in the description.
Top Review by Angel-mae & cleopatra's mummy
Wonderful recipe I had bags of passionfruit that i needed to use up and this was definatly a treat-i didn't change anything but would like to say make sure you let it set in the fridge for 24hours its much better the next day
- 1 sweet tart pastry dough, for 10 inch tart (see Mean Chef's Sweet Tart Dough)
- 9 large eggs
- 11 ounces superfine sugar
- 10 ounces heavy cream
- 11 ounces passion fruit juice
- egg wash, for glazing
- confectioners' sugar, for serving
Directions See How It's Made
- To make the passionfruit mix, put it together the day before you wish to bake the tart (resting the custard in the refrigerator helps avoid splitting).
- Break the eggs into a bowl and whisk.
- Add the sugar and continue to whisk until well incorporated.
- While stirring gently, pour in the cream.
- Add the passionfruit juice and continue to stir until well blended.
- Strain into a pitcher.
- Cover and refrigerate overnight.
- Roll tart dough, line a 10 inch tart pan (with removable bottom) with dough.
- Refrigerate for 30-60 minutes Preheat the oven to 425 degrees.
- Remove the tart from the refrigerator and bake blind until just done and golden.
- Reduce oven to 350.
- Remove tart shell from oven and brush the tart shell with egg wash- cook for a further 10 minutes.
- Lower the temperature to 280 degrees.
- Gently stir custard as it will have separated slightly.
- With the tart shell sitting in the oven on a sheetpan, carefully pour in the passionfruit custard.
- Fill the tart right to the top.
- Bake for 40 minutes.
- Check-- the tart should just set, but still be slightly wobbly in the middle.
- If you take it out too soon, it will not set and run when you cut it; if you leave it in too long, it will set too firmly and lose its elegance.
- Through experience, you'll find the optimum set for the tart in your oven.
- Remove the tart from the oven, let cool on rack for 10 minutes, balance on a cup and remove the sides of the pan.
- Place the tart on a wire rack.
- This will allow the tart to cool and the pastry to crisp up rather than sweat.
- Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets.
- Allow to cool for at least 1 hour (can be made a day ahead and refrigerated).
- Carefully cut with a serrated knife and place in the middle of large white plates.
- Dust with icing sugar and serve.